Recipe- Restaurant Style Capsicum Corn Masala

Capsicum corn masala gravy made with green capsicum, sweet corn kernels and special base thickening masala.

In this gravy, I used peanuts, cashews and sesame powder as the thickening agent instead of cream or coconut. This powder can be stored in the refrigerator and used in other quick gravies. This powder is so handy during morning time lunch box preparation.

Ingredients

3 tbsp peanuts raw or roasted
2 tsp cashew nuts
1 tbsp sesame seeds
2 Green capsicum
1 sweet corn 250g
1 tbsp oil
1 tbsp butter
½ tsp cumin seeds
1 onion
¾ tsp ginger garlic paste
2 to matoes
¾ chilli powder
¼ tsp coriander powder
Salt to taste
¼ tsp garam masala

Method

* Boil corn kernels with some water until they become soft.

* Usually, I pressure cook the corn for two whistles on high, release pressure immediately and drain water.

* Make a paste of two tomatoes and keep ready. No need for blanching to remove the skin.

* Chop capsicum and onion.

* In a pan, dry roast raw peanuts first for few minutes until they pop and roasted well.

* If you are using already roasted peanuts skip the above frying step and add cashew nuts.

* Fry until the nuts become crispy and add sesame seeds.

* The sesame seeds start popping out and switch off.

* Let these cool down and grind into a fine powder.

* In the same add a teaspoon of oil and add capsicum.

* Fry capsicum pieces for two minutes, collect them and keep aside.

* Alternately you can directly add the capsicum in the gravy and cook. This is just a different step for a change.

* Add a tbsp of butter to the same pan, add cumin seeds and let them fry in butter.

* Add onions and saute until they become deep brown.

* Put ginger garlic paste and stir until the raw smell goes away completely.

* Now add tomato paste and cook for five more minutes until oil releases.

* Add chilli powder and coriander powder.

* Put required salt and saute the masala base.

* Now add the peanut, cashew, sesame powder and mix well.

* Pour some water and let the masalas bind well.

* Add the boiled corn and sauteed capsicum now.

* Mix everything and let them cook for a few minutes in the masalas.

* Finally, add some garam masala and switch off.

* You can garnish with coriander leaves.

* Serve with hot rotis or chapatis or Jeera pulav.